Table 4. Numbers of viable Staphylococcus aureus in cooked ground chicken held at 25°C or 43°C for 8 h

Treatments	Storage (hrs)
Treatments	0 h	2 h	4 h	6 h	8 h	SEM
	---------------------------- Log CFU/g meat −----------------------------
Storage at 25°C
Control	4.3^a^v	4.7^c^w	5.4^d^x	5.7^d^y	6.3^c^z	0.01
Tannic acid	4.3^a^v	4.5^ab^w	4.8^bc^x	5.2^c^y	5.8^b^z	0.03
Oregano	4.3^a^w	4.4^ab^w	4.8^b^x	4.9^b^y	5.8^b^z	0.04
Combination	4.2^a^w	4.4^a^x	4.6^a^x	4.8^a^y	5.3^a^z	0.07
BHA	4.3^a^w	4.5^b^x	4.9^c^y	4.9^b^y	5.8^b^z	0.02
SEM	0.07	0.01	0.03	0.01	0.04
Storage at 43°C
Control	4.3^a^v	5.3^b^w	6.5^d^x	7.7^c^y	8.7^d^z	0.01
Tannic acid	4.3^a^v	4.7^a^w	5.6^b^x	6.8^b^y	7.5^b^z	0.02
Oregano	4.3^a^v	4.6^a^w	5.6^b^x	6.8^b^y	7.4^ab^z	0.05
Combination	4.2^a^v	4.6^a^w	5.4^a^x	6.5^a^y	7.3^a^z	0.07
BHA	4.3^a^v	4.7^a^w	5.8^c^x	6.8^b^y	7.6^c^z	0.02
SEM	0.06	0.02	0.04	0.02	0.03

Different superscripts within a column (for a specified storage time) are differ significantly (p<0.05).
Different superscripts within a row are differ significantly (p<0.05). n=4.